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Chocolate Mousse: à la pâte à bombe

The Chocolate Mousse recipe is included in the cookbook “Bake Like A French Pastry Chef,” created by the makers of the French cookies Michel et Augustin. For more recipes, ideas, and delicious pre-made cookies, head over to www.micheletaugustin.com/us/.

Melt the chocolate in a bain-marie (double boiler). Don't let any water get into the chocolate!
*Heat your chocolate in a bain-marie to around 120 F (50 C). If it's not hot enough, the chocolate will harden when you attempt to mix it with the pâte à bombe.*

Whip your cream until thick, then seal it airtight by pressing the plastic wrap against the cream. Pop it in the fridge.

Make your pâte à bombe.
a. Add your eggs to the bowl of your stand mixer. Set to low speed.
b. Separately, make a syrup by bringing the water and sugar to 250 F (121 C) using your thermometer.
c. Pour the hot syrup in a thin stream over the beaten eggs and set mixer to high speed until the mixture comes to room temperature.

Take a deep breath. You should have three components: the melted chocolate, the whipped cream, the pâte à bombe.

Pour the chocolate into the pâte à bombe. Mix with your rubber spatula in an upward motion, from the center out, until the texture is smooth and homogenous.

Add the whipped cream to the chocolaty batter in two parts, stirring gently and constantly.
*Your chocolate shouldn't be too hot when you mix it with the whipped cream. If it is, your cream might lose it's firmness.*